>> servings: 4

Preheat the oven to 210°C (fan-forced). Line a baking dish or tray with baking paper.

Cut the @baby potatoes{500%g} in half. On the cut side, lightly score a criss-cross pattern.

Place the potatoes in a #bowl{}. Add @extra virgin olive oil{1%tbsp}, @garlic powder{1%tsp}, @dried oregano{1%tsp} (optional), @salt{} and @black pepper{}. Toss well to coat evenly.

In a separate bowl, mix @butter{40%g}(melted) with @parmesan cheese{150%g}(finely grated) until it forms a thick paste.

Spread the parmesan mixture evenly over the base of the lined baking dish.

Press each potato half firmly into the parmesan layer, cut side down, and grate a little more parmesan on top.

Bake for ~{25-30%minutes}, or until the potatoes are golden and cooked through.

Remove from the oven and allow to sit for ~{5-10%minutes} so the cheese layer sets and crisps up.

Carefully lift the potatoes out — they should have a golden, cheesy crust on the base.